Ingredients
Equipment
Method
- Dice the onion, mince the garlic, shred your cheeses, and measure out your spices so everything is ready for cooking.
- Heat a large skillet over medium-high heat and add ground beef, breaking it into small pieces and cooking for 5 to 6 minutes until no pink remains.
- Add diced onion and cook for 3 minutes until soft and translucent, then stir in garlic, cumin, chili powder, paprika, salt, and pepper.
- Mix in refried beans and heat through for 2 minutes, then remove from heat and stir in half the cheese until melted, letting cool for 5 minutes.
- Wrap flour tortillas in damp paper towels and microwave for 30 seconds to make them pliable and prevent cracking.
- Place ½ cup beef mixture in the center of each tortilla, sprinkle with remaining cheese, then fold bottom up, sides in, and roll tightly.
- Secure seam and ends with toothpicks so they don't open during frying, making sure they're rolled as tight as possible.
- Pour ½ inch of oil into a large deep skillet and heat over medium heat to 350°F, testing with a thermometer or small piece of tortilla.
- Carefully place 2 to 3 chimichangas seam-side down in hot oil and fry for 2 to 3 minutes per side until deep golden brown and crispy.
- Transfer to paper towel-lined plate to drain, remove toothpicks carefully, let rest 2 minutes, then cut in half and serve with toppings.
Nutrition
Notes
Store in the refrigerator up to 3 days and reheat in a 400°F oven to re-crisp. Use ½ inch of oil minimum for proper frying so tortillas get evenly golden instead of staying pale and soggy.